Greghetto Rosso (aka Sangiovese) with a little Ciliegiolo, Cannaiolo and Vaiano from a mix of vines young and old. From a warmer year, balance comes thanks to the vineyards being planted at various exposures and altitudes. Grapes are destemmed and fermented in tini on their skins for three weeks. After pressing, the wine sees a one year élevage in chestnut. Reflecting the vintage, this is full of sun-kissed fruit, but retains a lovely balance, by dint of some fine little tannins and the complexity that comes from the blend of grapes and parcels.